Cornbread

My favorite quick bread is old-fashioned American cornbread. If you have all your equipment and ingredients assembled, it takes about 3 minutes to mix everything up and pop your pans into the oven. I made a double batch of cornbread this afternoon. One batch I baked as muffins to freeze, and the other I served as a round loaf to guests in the evening.

Ingredients

1 1/4 cup white flour

3/4 cup corn meal

4 tablespoons sugar

3 teaspoons baking powder

3/4 teaspoon salt

1 egg

1 cup milk

2 tablespoons melted butter. You can substitute oil or margarine, but it will never be as good.